I was at 35,000 feet and hungry. Why didn’t I have this taco wrapped, packed and ready to eat during my long day of traveling?
Well, you know how it goes. I had a morning flight to San Francisco (where I’m attending the annual IACP conference), and somehow my priority tasks before heading out the door didn’t include packing myself a lunch. I made do for a few hours with a bag of almonds and my favorite peanut butter-chocolate chip Lara bar.
I finally caved during my layover. I bought a 10-dollar sandwich that promised tomato, basil and mozzarella, but was really just doughy bread, a fat slab of rubbery cheese and half a slice of mealy tomato. It kind of reminded me of Seinfeld’s airport skit and the 14-dollar tuna sandwich.
On a normal day at home, I eat vegetable-based things for lunch. My ideal combo is a pile of salad leaves, some protein (usually in the form of beans or legumes) maybe some leftover roasted vegetables, if I have them, and some kind of grain.
I’ve been cooking up a batch of chickpeas once a week, which are perfect for throwing into my lunch assemblages. The smashed chickpeas topping this taco are a favorite alternative to hummus. They’re somewhat chunky in texture and have an appetizing brick red color – and flavor – that comes from smoked paprika.
I won't tell if you embellish these tacos with a squirt of your favorite hot sauce...
- 2 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped white onion
- ½ of a jalapeno pepper, finely chopped
- 2 teaspoons smoked paprika
- 1 – 14 ounce can chickpeas, drained
- 4 whole wheat tortillas, warmed
- 1 avocado, peeled, pitted and diced
- 1 ripe tomato, sliced
- Arugula greens; a few handfuls
- 4 ounces soft goat cheese
- 2 limes
- Heat the olive oil in a sauté pan over medium-high heat. Cook the onion, jalapeno and a pinch of salt until softened and fragrant. Stir in the paprika and heat in the oil 30 seconds; add the chickpeas and ¼ cup water and simmer 5 minutes.
- Remove from the heat and mash the chickpeas coarsely with a potato masher or wooden spoon. Add a little more water if the mixture is too thick. Taste the chickpeas and season with more salt if needed.
- To make a taco, spread some of the chickpeas over a tortilla. Layer with some avocado, tomato, arugula and goat cheese. Repeat with remaining tortillas. Squeeze half a lime over each taco and serve.